I got a free issue of Cook's Illustrated last week, and decided to try a recipe from there. I couldn't find an issue number or date or anything on it, I think it may be a strictly promotional issue that they send to people they are trying to get to subscribe and not available regularly.

I made the pissaladiere since the way they described making the dough completely in the food processor in less than a minute intrigued me-- for the pizza dough I usually make I mix it by hand and knead it. So I was curious how this would turn out.

I think the recipe was good, I'm pretty sure mine turned out as it was meant to. But I think I prefer my own pizza dough to the pissaladiere dough (it is not supposed to be exactly like pizza dough, so it's just a matter of personal preference which one any person prefers). It doesn't taste like pizza at all, since there is neither cheese nor tomato sauce, but rather olives, anchovies, and lots of caramelized onions. Terry and I really liked the combination of flavors (we put anchovies and olives on pizza all the time), and the caramelized onions really were a change of pace from what I usually cook when I don't use a recipe.

Of course the reason I don't use caramelized onions much is that they take nearly 30 minutes to cook, standing at the stove stirring most of the time, and I don't have great patience for that. But I'll probably go back to this recipe from time-to-time, even if it's not going to become one of my go-to recipes.

Here's the Wikipedia entry for pissaladiere:

Pissaladiere or Pissaladina (pissaladiera Occitan pronunciation: [pisalaˈdjerɔ] in Provençal, "piscialandrea" in Ligurian) is a pizza-like dish made in southern France, around the Nice, Marseilles, Toulon and the Var District, and in the Italian region of Liguria, especially in the Imperia district. Believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy, it can be considered a type of white pizza, as no tomatoes are used. The dough is usually a bread dough thicker than that of the classic Italian pizza (although a pâte brisée is sometimes used instead), and the traditional topping consist of sauteed (almost pureed) onions, olives, garlic and anchovies (either whole or in the form of pissalat, a type of anchovy paste). No cheese is used in France; however in the nearby Italian town of San Remo, mozzarella is added. Now served as an appetizer, it was traditionally cooked and sold early each morning.